Shakshuka with Eggplant

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Skill Level
Preparation Time 10 Total Time 20
Servings 2 Cost Per Serving $2.10
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1/2 cupJapanese Eggplant, roughly chopped (peel the skin off if needed)
2 cupsTomato Puree
1 cloveGarlic
3 tbspOlive Oil
1 tspGround Coriander
1 tspGround Cumin
1/2 cupParsley or Cilantro, roughly chopped
1/2Lemon, juice and zest
1/2 tspSea Salt


  1. Heat 2 tbsp of olive oil in a pan over medium heat. Gently crush your garlic clove and add to your pan.
  2. Once the garlic clove begins to sizzle, add your eggplant and toss well. Cook about 3 minutes unti lightly golden.
  3. Add your tomato puree and a pinch of salt.
  4. Combine your chopped parsley with spices, lemon zest, juice and 1 tbsp of olive oil. Stir well, and add half to your tomato puree.
  5. Crack your eggs into the sauce, giving each a little space from each other. Cover with a lid and steam until the top is fully cooked.
  6. Serve with a little pita to scoop in.


  • ​Low residue diet is a lower fiber diet. If you are on a low residue diet you will want to cook your vegetables really well and also limit whole grains, skins and seeds from fruit and vegetables, as well as nuts and seeds. 
  • If you're experiencing some acid reflux, you might want to limit or avoid items like tomatoes, citrus and garlic. In this recipe you can use a whole clove to flavour the oil, and then remove it later on. Also, the tomato puree can be substituted with a vegetable stock if needed.